Ginisang gulay is an essential part of the Filipino cuisine whether is abistuelas, repolyo, pechay or ampalaya, they act as a side dish for most grilled or fried meats and seafood but for the budget conscious it can be their main viand. They are omnipresent in most households and it’s a regular main stay in table dinners as it is simple to cook, very affordable and nutritious. Think of it as the steamed bok choy or kailan of the Chinese, where it accompanies most dishes.
Ginisang Patola is one of those ginisang gulay, and like most ginisang gulay it starts with a gisa, a sauté of garlic and onions, sometimes with tomatoes and/or ginger before any vegetable is added and cooked with it. Ginisang Patola is not that different, only the main ingredient is replaced where it uses Luffa or Sponge gourd. The final dish gives that interesting texture as its quite slimy as opposed to the luffa that most know of. And for our dish tonight I added some mushrooms to give it some earthy flavours plus a bit of texture.